This healthy chocolate thumbprint cookie recipe incorporates dried cranberries and toasted hazelnuts into the chocolate cookie dough before it’s rolled into jam-filled cookies. Here the cookies are rolled in white decorating sugar and filled with apricot jam, but you can use any type of jam or preserves.
4 dozen 1 1/2-inch cookies
Active Time: 1 1/4 hours |
Total Time: 1 1/4 hours
2/3 cup unsweetened cocoa powder, American-style or Dutch-process
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
1/4 cup honey
3 tablespoons canola oil or corn oil
2 1/2 teaspoons vanilla extract
1 cup all-purpose flour
2/3 cup white whole-wheat flour (see Tips)
2/3 cup sweetened dried cranberries, coarsely chopped
2/3 cup chopped toasted and skinned hazelnuts (see Tips) or chopped almond slivers
1/2 cup clear or white sanding sugar (see Tips)
1/2 cup apricot jam or preserves
Position a rack in middle of oven; preheat to 350°F. Line a large baking sheet(s) with parchment paper.
Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)
Divide the dough into quarters. Roll each quarter into a 9-inch “log.” Slice the log into 12 equal pieces. Roll each piece into a ball. Place sanding sugar on a small plate. Roll each ball in the sugar. Place about 1 1/2 inches apart on a prepared baking sheet. Press a well into the center of each cookie with a thumb. Fill with about 1/2 teaspoon jam.
Bake the cookies on the center rack, one pan at a time, until firm when pressed near the edge, 8 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool to room temperature.
Per cookie :
3 g Fat;
1 g Sat;
2 g Mono;
8 mg Cholesterol;
16 g Carbohydrates;
1 g Protein;
1 g Fiber;
38 mg Sodium;
55 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.
White whole-wheat flour is made from a special variety of white wheat that is lighter in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.
Find clear (or white) sanding sugar (aka sparkling or coarse sugar) in well-stocked baking stores, gourmet food shops or online at kingarthurflour.com.